Ingredients:
– Beef shank: 2kg
– Weidamei light soy sauce: 300g
– June Fresh yellow soybean paste: 30g
– Salt: to taste
– Ginger slices: 30g
– Onion: half
– Star anise: 2 pieces
– Tsaoko: 1 piece
– Bay leaves: 5-6 pieces
– Cinnamon: 1-2 segments
– Sichuan peppercorns: 1 tablespoon
– Dried chili peppers: 4-5 pieces
– Water: as needed
– Dried tangerine peel: 1 piece
Instructions:
1. Rinse the beef shank thoroughly.
2. Soak in clean water for over 3 hours, changing water multiple times during soaking.
3. Marinate the beef shank with light soy sauce in the refrigerator overnight.
4. Place the meat, soy sauce, and sufficient water in a pot.
5. Bring to a boil over high heat and skim off any foam.
6. Prepare the spices.
7. Add the spices and sweet bean paste to the pot.
8. Add fermented bean curd to the pot.
9. Include ginger and onion.
10. Simmer at a near-boil state for approximately 2 hours.
11. Cook until 80% done; a skewer inserted should meet some resistance.
12. Allow to cool naturally, refrigerate overnight, then slice.
13. The slices remain intact, flavorful and aromatic, making it essential for festive family banquets.
14. The braising liquid can also be used to prepare exceptional beef noodle soup.
Cooking Tips:
Avoid overcooking the beef shank. Each dish requires technique; search for ‘Huizhou Cuisine’ to explore my recipes with unique tips.
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